Almond Orange Streusel Coffee Cake Recipe - Allrecipes.com
Almond Orange Streusel Coffee Cake Recipe
  • READY IN ABOUT 1½ hrs

Almond Orange Streusel Coffee Cake

Read Reviews (11)

"This is a fabulous coffee cake! It has a crumbly sliced almond and brown sugar streusel topping plus a delicious glaze and a hint of orange throughout the cake. For variety, substitute a different type of nut in the streusel mixture. You can also use a Bundt cake pan if you don't have a tube pan. Absolutely irresistible!" —  

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Original recipe makes 12 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch tube pan.
  2. In a medium bowl, mix brown sugar, almonds, and flour. Stir in butter and 1 teaspoon orange zest, and set aside.
  3. In a separate medium bowl, thoroughly beat together butter and sugar with an electric mixer. Mix in eggs one at a time. Beat in remaining teaspoon orange zest and vanilla extract.
  4. In a large bowl, mix flour, baking powder, and baking soda. With an electric mixer set to Low, alternately mix in egg mixture and 2/3 cups orange juice to make a batter. Spoon 1/2 the batter into the prepared 9 inch tube pan. Top with 1/2 the brown sugar mixture. Cover with remaining batter, and top with remaining brown sugar mixture.
  5. Bake 25 to 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Turn out onto a wire rack to cool.
  6. Mix 5 teaspoons orange juice and confectioner's sugar in a small bowl, and use to glaze the cooled cake.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 35 mins
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

I thought this was delicious! Based on the previous comments, I baked this cake for longer (40-45 mins) and used less streusel for the middle layer. I really like the orange flavor of the cake. It's pretty sweet, so I would even leave off the glaze.

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Most Helpful Critical Review
Jan 25, 2004

The brown sugar melts and makes the cake mushy and it looks and even tastes raw. I would never even attempt this cake again.

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13 Ratings

Aug 11, 2005

I was not sure if I should attempt this recipe due to low ratings, but it looked like the kind I like, with no box ingredients etc. I made it for my co-workers and it was a tremendous hit. I thought it was excellent myself. Not too much work, and a very nice orange flavor that I often don't bake with. I got one complement that it was the best cake a girl had ever had. So, I recommend trying it. I am actually going to bake it again for another group of friends very soon!

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Jan 23, 2007

I was surprised when I read the review about how awful this coffeecake was as I have made it on many, many occasions and it has always turned out wonderful. It has a little coarser texture rather than cake like, but that's how a coffeecake should be. I have also made this into mini bundt cakes and they have been wonderful. I highly recommend this recipe!

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Oct 21, 2010

i tried out the recipe tdy..it came out perfectly well..it is one of the tastiest cakes!! i had to use almost 1 cup of orange juice to make the batter loose enough..as well, to save time i chopped the almonds instead of slicing.. i baked it for abt 50 mnts...did not use any glaze ...the cake as such is sweet enough.... super yummy crunchy cake!! frnds, pls do try it out..

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Feb 22, 2011

After reading may reviews, I decided to add in some orange yogurt to combat some of the dryness that was an issue. I also added in some orange extract to up the orange flavor. Even after those additions, it wasn't very "orangy". Best eaten warm from the oven, as it tends to dry out quickly. Not one I'm likely to re-do.

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Dec 31, 2007

I found this to be coarse and dry. I did increase the baking time slightly due to previous review. Also, I found it to be a bit bland (and I even increased the orange peel). I think basically a good flavor combination and I haven't given up on it - next time I will add a bit of sour cream, maybe some orange extract to pop the flavor a bit. I was disappointed in the recipe as written, which is rare for this site.

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Jun 10, 2006

What a great coffee cake! I was afraid it would be too sweet with all the brown sugar in the streusel and the powdered sugar glaze, but it was perfect. I didn't have an orange to zest, so I stirred in a can of drained mandarin oranges for added flavor and moisture. Finally, I sprinkled toasted almonds over the top of the glazed cake for a pretty presentation. I'd definitely make this cake again - it's a perfect addition to any brunch table!

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Nutrition

  • Calories
  • 416 kcal
  • 21%
  • Carbohydrates
  • 58.9 g
  • 19%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 233 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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